Nut-free Pad Thai recipe
200g (7oz) medium dried rice noodles 1 tbsp tamarind 2 tbsp fish sauce 10g (1/2oz) light brown sugar 2 tbsp olive oil 175g (6oz) raw king prawns 250g (8oz) firm tofu, cubed 1 red chilli, deseeded and sliced 2 cloves garlic, finely chopped 6 spring onions, sliced on the diagonal 100g (3 1/2oz) beansprouts 2 eggs, beaten 2 tbsp roasted chickpeas, roughly crushed coriander leaves, to serve 1 lime, cut into wedges, to serve

ou can still enjoy the wonderful tastes of a Pad Thai even without the nuts. This nut-free version packs huge amounts of flavour and takes no time at all to cook. Please note that, although we do stock gluten-free flat rice noodles, as these are a specialist product they may have limited availability. You may be able to find gluten-free flat rice noodles at specialist health food stores. Place the rice noodles in a large bowl and pour over boiling water. Leave to soak for about 10 minutes until they soften. Once soft drain and leave in the colander or sieve. Blanch the beansprouts in boiling water for 15 seconds and set aside to cool. In a small pan mix together the tamarind, fish sauce and palm sugar, place over a low heat and cook gently until the sugar is melted completely. Remove from the heat and set aside. Heat 1 tbsp of the oil in a wok over a high heat and stir fry the prawns and tofu for a few minutes until the prawns are pink and the tofu hot and turning golden. Remove to a plate and keep warm. Add 1/2 tbsp of the oil to the pan and stir fry the chilli, garlic, spring onions and beansprouts, add these to the prawns. If needed add the remaining oil to the pan and scramble the egg (making sure the yolk is cooked). Return the prawns, tofu and vegetables to the pan with the drained rice noodles and toss together with the sauce. Spoon the mixture onto a serving plate, sprinkle over the roasted chickpeas and scatter with coriander leaves. Serve with lime wedges to squeeze over.

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